Put the coriander, cumin and cardamom seeds into a mortar and pestle
and coarsely grind them. Add to a medium bowl along with the chickpeas
with a fork. Add the refried beans, chickpea flour, garam masala, salt and pepper, chili and onions
and mix well. Form the bean mixture into small patties.
Heat the oil in a large skillet, and then begin adding the bean pakoras, frying them until they are golden and crispy on both sides, 3 to 5 minutes. Drain on a rack. Serve with Cilantro and Coconut Chutney.